Kitchen

[Nightowlz]

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@sfnative wrote:

You've asked a really good question.

Though I have only a few baking recipes calling for oil, I used to use canola, but have changed to safflower oil because it's lighter.  (I don't get an aftertaste from my safflower oil.)

Though I've read only a few replies, I'd like to chime in with: I use olive oil only when making an olive oil pound cake.  It's way too heavy otherwise.  And, I don't use peanut oil ever in baking for the end product taste I get: rather awful.

So, I'll stay on the light side.

Banana-Pineapple Cake-Bread

3 c. flour

2 c. cane sugar

1 tsp. salt

1 tsp. baking soda

3 slightly beaten eggs

2 c. mashed ripe bananas

1 c. safflower oil

1-8 oz. can crushed pineapple

1-1/2 tsp. vanilla

In a mixing bowl, thoroughly stir together the flour, sugar, salt and baking soda. Make a well in the center of the dry ingredients.  Combine eggs, bananas, oil, undrained pineapple and vanilla in another bowl.  Add all at once to dry ingredients, stirring till well moistened.  Pour batter into a greased and floured 10” bundt pan.  Bake in a 350 degree oven for 65-70 minutes.  Cool in pan 15 minutes, remove and cool on wire rack.  Dust with confectioner’s sugar before serving.  **This is really good with some butter spread on one side and zapped in the microwave for 10 second.  Enjoy! ~Rebecca

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Thanks for the recipe. I bought Safflower oil to use but have not tried it yet. Good to know peanut oil does not have good end results. I have wonderd about it. We only use it for frying. I would only use italian oil in those type dishes otherwise I don't think it would taste right. I think the coconut oil will work in quite a few recipes. I have a pumpkin bread recipe that calls for shortening but DH converted it to oil & was using Canola. I'm going to try the Safflower or 50/50 butter safflower next time I make it. The chocolate chip cookie recipe I have calls for shortening but always used half shortening half butter. I have not made any in over 12 yrs. Last time I made them was when I took some to my brother before he died. He loved them. I took him a huge batch every visit. He liked them with butterscotch & semi sweet chips.

[peachesncream]

I prefer butter or canola oil (to me, canola oil has no flavor). 

I've tried olive oil cakes. The cakes tend to be heavier in texture, and chewy IMO. Also, olive oil cakes don't rise quite as much. If using olive oil for a cake, light olive oil has a milder flavor than extra virgin. 

[PamelaSue72]

No, no, no to olive oil for baking, not unless the recipe specifically calls for it. I have used safflower oil as well as canola oil. I use grapeseed oil for sauteing because it has a bit higher flashpoint than some of the other oils and virtually no taste to interfere with other ingredients. But unless a recipe specifically calls for olive oil, I would never use it in cake or cookies.